Biscoff Blondies

Biscoff Blondies are rich, chewy cookie bars packed with caramelized flavor from Biscoff spread and crushed Lotus cookies. These golden blondies are soft in the center, slightly crisp on the edges, and irresistibly gooey with every bite. If I’m craving something warm, buttery, and loaded with cozy spice, these blondies hit the mark every single time.

Why You’ll Love This Recipe

I love how easy these Biscoff Blondies are to make, with no mixer required and just one bowl. The flavor is out of this world—thanks to the deep, spiced notes of Biscoff cookie butter and the crunch of crushed Lotus biscuits on top. They have the perfect texture: fudgy like a brownie but with that classic brown sugar chew of a blondie. They’re also incredibly versatile and freeze well, so I can bake them in advance for any occasion.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Biscoff cookie butter spread

• Unsalted butter

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Baking powder

• Salt

• Crushed Lotus Biscoff cookies (for topping and optional mix-in)

directions

1. I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

2. In a microwave-safe bowl, I melt the butter and Biscoff spread together until smooth.

3. I whisk in the brown sugar and granulated sugar, followed by the eggs and vanilla extract until fully combined.

4. I add the flour, baking powder, and salt, stirring just until no dry streaks remain.

5. If I’m feeling extra indulgent, I fold in some chopped Biscoff cookies or white chocolate chips.

6. I pour the batter into the prepared pan, smoothing the top with a spatula.

7. I sprinkle crushed Biscoff cookies over the top for extra crunch.

8. I bake for 25–30 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.

9. I let them cool completely in the pan before slicing into squares.

Servings and timing

This recipe makes about 12 blondie bars, depending on how big I slice them. Prep takes just 10 minutes, and baking time is around 25–30 minutes. With cooling, I usually have them ready to serve in under an hour.

Variations

I’ve made these with white chocolate chips, chopped nuts, and even a swirl of Nutella or cream cheese for something different. If I want a crunchier texture, I add more cookie crumbs into the batter. For a deeper spice note, I sometimes sprinkle in a pinch of cinnamon or nutmeg.

storage/reheating

I store these blondies in an airtight container at room temperature for up to 4 days. They also freeze beautifully—just wrap them tightly and freeze for up to 2 months. When I want one, I let it thaw at room temp or give it a quick 10-second zap in the microwave to bring back that soft, chewy texture.

FAQs

What is Biscoff spread made of?

Biscoff spread is made from crushed Lotus Biscoff cookies, oil, sugar, and spices. It has a deep caramel flavor with hints of cinnamon and is completely addictive.

Can I double this recipe?

Yes, I double the ingredients and bake them in a 9×13-inch pan for a crowd. The baking time increases slightly—about 30–35 minutes.

Do I need a mixer to make these?

Not at all. I always mix these blondies by hand with a whisk and spatula. It’s fast, simple, and makes cleanup easy.

Can I make these gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. Just make sure the Biscoff spread and cookies you use are gluten-free alternatives.

How do I know when they’re done baking?

I look for lightly golden edges and a soft center that’s set but still slightly underbaked. They’ll firm up as they cool, so I avoid overbaking to keep them chewy.

Conclusion

Biscoff Blondies are a dreamy dessert for anyone who loves rich, spiced flavor and that perfect chewy texture. They’re quick to make, easy to customize, and totally addictive—whether I’m serving them at a party or sneaking a square with my coffee. Once I make them, they never last long.